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Ingredients (4 servings)

  • For chicken & marinade

    • 300 g minced chicken
    • 1 1/4 teaspoons sugar
    • 1/4 teaspoon white pepper powder
    • 1 teaspoon corn starch
    • 1 tablespoon Shaoxing wine
    • 1 tablespoon light soy sauce
    • 3 tablespoons water
    • 1 teaspoon sesame oil
  • For prawns

    • 250 g prawns (peeled, deveined, roughly chopped)
    • 1/4 teaspoon salt
    • 1/2 teaspoon oil
  • Finishing

    • 16 – 20 pieces Yellow Dim Sum Skin (Round)
    • 3 dried shiitake mushrooms (pre-soaked, drained, finely chopped)
    • 2 slices ginger, grated (or substitute with 1 teaspoon pressed ginger juice)
    • 2 stalks spring onions (very finely chopped)
    • 2 teaspoons oyster sauce
    • Frozen green peas (optional)


  • To prepare the filling, mix chicken with marinade ingredients in a large bowl. Stir mixture in one direction (clockwise or anticlockwise) for 5 minutes until it looks like a fine paste

  • Use a separate bowl, mix prawns, salt, and oil. Stir mixture in one direction for 1 minute

  • Cover both bowls with cling wrap and set aside in refrigerator

  • Combine mushrooms, ginger, and spring onions in a large bowl. Mix in pork and prawn mixture

  • Add oyster sauce and stir in one direction for 5 minutes

  • Prepare steamer by lining with a layer of damp cheese cloth or brush with oil to prevent sticking

  • Place 1 generous teaspoon of filling in the middle of dim sum skin. Fold the skin like pleats and lightly squeeze around the skin to form the shape

  • Place the siew mais about an inch apart from each other in the steamer. Garnish the top with some chopped spring onions or green peas

  • Steam for about 5 minutes and serve immediately with dipping sauce of choice